Instant Pot Mac and Cheese – 5 Ways
Kids and adults alike will LOVE this cheesy Instant Pot Mac and Cheese.
- 450 g (16 oz) elbow macaroni
- 1 litre (4 cups) water
- 1.5 tsp salt or to taste
- 1.5 tbsp butter in cubes
- 150 g (1.5 cup) cheddar cheese
- 100 g (1 cup) Monterey jack
- 50 g (0.4 cup) Parmesan
- 250 ml (1 cup) warm milk
Add the macaroni, water, salt and butter into the Instant Pot insert.
Shut, select manual high pressure, set the timer for 4 mins and cook.
Let NPR (Natural Pressure Release) for 8 mins and then do a Quick Release and open.
Quickly stir in the warm milk and cheeses, mix till melted, adjust seasoning, add any toppings or mix-ins and serve.
You can use a pasta of your choice, but not gluten-free pasta (as it will not hold together).
The total cook time does not include the time it takes for the Instant Pot to get to pressure. Plan for additional time.
Calories: 524kcal | Carbohydrates: 58g | Protein: 24g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 1007mg | Potassium: 267mg | Fiber: 2g | Sugar: 4g | Vitamin A: 600IU | Calcium: 466mg | Iron: 1.3mg